Rigatoni With Sweet Potato, Oregano, and Parmesan
Serves 6|
Hands-On Time:
|
Total Time:
Ingredients
- 4 medium sweet potatoes
- 1 pound rigatoni
- 4 tablespoons olive oil
- 3 cloves garlic, sliced
- 6 to 8 fresh oregano stems
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
Directions
- Preheat oven to 375° F.
- Rinse the sweet potatoes and prick their skins several times with a fork. Place them directly on rack in oven. Bake 1 hour or until soft; set aside.
- Cook the rigatoni according to the package directions. Drain, reserving 1/3 cup of the cooking water.
- In a small skillet, heat the olive oil over medium-low heat. Add the garlic and sauté until just golden. Add the oregano and sauté about 1 minute, until fragrant and slightly crisp.
- Place the rigatoni in a large bowl. Scoop the potato flesh into the bowl of pasta. Add the olive oil mixture and pasta water and toss. Sprinkle with the salt, pepper, and Parmesan.
Nutritional Information
- Per Serving
- Calories 485Calories From Fat 26%
- Calcium 201mg
- Carbohydrate 74g
- Cholesterol 12mg
- Fat 14g
- Fiber 5g
- Iron 3mg
- Protein 17mg
- Sat Fat 4g
- Sodium 422mg
What does this mean? See
Nutrition 101
.
Quick Tip
Add a bit of the reserved pasta cooking water if the pasta seems dry after it's been tossed with sauce.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
